Zucchini Lemon Drop Cookies |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I haven't made these yet, but they sound so good it won't be long. Ingredients:
1/2 cup butter or 1/2 cup margarine, softened |
1 cup sugar |
1 egg |
1 cup finely shredded zucchini |
1 1/2 teaspoons finely grated and chopped lemons, rind of |
2 cups flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 cup raisins |
1/2 cup chopped walnuts or 1/2 cup pecans |
2 cups confectioners' sugar |
3 tablespoons lemon juice |
Directions:
1. Preheat oven to 375°.
2. In a mixing bowl, cream the butter and sugar.
3. Beat in the eggs, zucchini and lemon peel.
4. In another bowl combine the flour, baking soda, baking powder, cinnamon and salt; gradually add the dry mixture to the creamed mixture.
5. Stir in the raisins and nuts.
6. Drop by tablespoon 3 inches apart onto lightly greased cookie sheets.
7. Bake for 8-10 minutes or until lightly browned.
8. Remove to wire racks to cool.
9. For glaze: combine sugar and enough lemon juice to achieve a thin spreading consistency.
10. Spread or drizzle over cooled cookies.
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